Making delicious pickled cucumber soy sauce pickles with homemad
I often make homemade pickles at home. I think homemade pickles are good because they are not sour and can be eaten fresh even if they are stored for a long time. Today, I especially made pickled cucumber soy sauce with soy sauce.
4 serving
Within 20 minutes
꼬꼬부기
Ingredients
  • Cucumber
    2ea
  • Sugar
    1/2cup
  • thick soy sauce
    1/2cup
  • Vinegar
    1/2cup
  • Water
    1cup
  • bay leaf
    7~8piece
  • Whole pepper
    1/2cup
Cooking Steps
STEP 1/8
Wash the cucumbers clean and slice them thickly.
STEP 2/8
Put half a cup of sugar and half a cup of dark soy sauce in a pot.
STEP 3/8
Then pour in half a cup of vinegar and a cup of water. Add sugar, soy sauce, vinegar, and water in a 1:1:1:2 ratio.
STEP 4/8
Add 7 to 8 bay leaves and half a cup of whole pepper.
STEP 5/8
Then simmer until the sugar is completely dissolved.
STEP 6/8
Add the sliced cucumbers to the glass jar.
STEP 7/8
Add all the boiled pickle water to the glass bottle. Please use it right away without cooling it.
STEP 8/8
Store the finished pickled cucumber soy sauce and pickles at room temperature for half a day and refrigerate them.
Sugar, soy sauce, vinegar, and water are 1:1:1:2.
Kimchi Recommended recipe
  • 1
    Rice thief chives kimchi! (Gyeongsang Province)
    4.93(73)
  • 2
    [Simple bossam kimchi] Anyone can do it!
    4.94(216)
  • 3
    [Side dishes] Summer kimchi that you eat right away, "perilla le
    4.86(43)
  • 4
    Crunching with cold cabbage! Make fresh kimchi.(Cabbage kimchi)
    4.92(115)
Japchae Recommended recipe
  • 1
    Chef Lee Yeonbok makes chili japchae
    4.88(16)
  • 2
    Making fish cake japchae with ingredients in the fridge
    4.86(77)
  • 3
    How to make japchae delicious so that it doesn't get soggy
    4.92(243)
  • 4
    Golden recipe for making japchae
    4.83(30)